“Wow!” That’s what my husband said after he taste tested this gem of a recipe… and I couldn’t agree more. After all four of us had our share – I sent the rest to some friends for fear we would finish it all before dinner.
This pumpkin pecan crumb cake is soft, perfectly spiced, sweet, and it brings all the flavor of fall (like butter, pecans, cinnamon and pumpkin) together. Enjoy!
For the pecan topping-
1/4 cup butter (1/2 stick), melted
1/3 cup brown sugar, packed
1 1/2 cups chopped pecans (measured after chopped)
For the cake-
3/4 cup gluten-free quick oats
3/4 cup gluten-free all purpose flour blend
2 teaspoons gluten-free baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 cup butter, softened
2/3 cup brown sugar, packed
2 large eggs, room temperature
1/2 cup pumpkin puree (not pie filling)
1/2 cup sour cream
Preheat the oven to 350°F (180°C). Grease a 9″ round non-stick cake pan; set aside.
Sprinkle chopped pecans evenly over the bottom of the prepared cake pan. In a small mixing bowl, mix the melted butter and 1/3 cup brown sugar. Drizzle over the pecans in the pan.
In a medium mixing bowl, combine the quick oats, flour, baking powder, baking soda, cinnamon, and pumpkin pie spice.
In a separate large mixing bowl, beat the butter and brown sugar until well combined. Add in the eggs one at a time, beating after each addition. Add the pumpkin puree and sour cream – mix until combined. Stir the dry ingredients into the wet ingredients. Poor the cake batter into the pan and smooth the top.
Bake for 35-38 minute or until the center is set. Remove from the oven and cool on a wire rack for 10 minutes. Using a spatula or butter knife, separate the edges of the cake from the pan. Carefully flip the cake over onto a plate, so the pecans are on top (like an upside-down cake). Serve warm or at room temperature.
This post is part of Gluten-Free Wednesdays.